Sunday, October 30, 2011

Paneer Burji

This is a North Indian side dish which my family loves,especially my son and daughter.This is not a gravy but is like a curry which goes well with chappati,Naan.and roti.


Carrot-------------------------------------100 gms  
Onion--------------------------------------2  big
Potato-------------------------------------2 big
Paneer-------------------------------------100 gms
Coriander leaves---------------------------- a liberal bunch
Turmeric powder----------------------------1 tsp
Chilly powder-------------------------------- 1 1/2 tsp
Salt------------------------------------------ 1 1/2 tsp
Dhaniya powder----------------------------- 1 1/2 tbsp
Garam masala--------------------------------1 tbsp
Cardamom powder--------------------------1/4 tsp
Clove powder-------------------------------- 2 liberal pinch
Cinnamon powder-----------------------------2 liberal pinch
Oil---------------------------------------------2 tbsp
Dice all the vegetables and keep aside.Grate the paneer.Chop the coriander leaves finely.Heat oil in a kadai and add the onions and fry for a minute.then add the turmeric powder and saute for a minute.Then add the chilly powder and salt and mix it well.Then add the other vegetables and cover and cook for 5 minutes in low flame.toss the vegetables once again and  when cooked fully add the dhaniya powder,garam masala, cloves,cardomom and cinnamon powder and saute for 2 minutes.Add the grated paneer and coriander leaves and saute for one more minute.switch off the flame and the YUMMY Paneer burji is ready.

I always keep handy the three powders.... cradomom,cinnamon and cloves( which I call the Magic powders).This enhances the taste of any North Indian gravy or curry.

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